Skip Navigational Links
LISTSERV email list manager
LISTSERV - COMMUNITY.LSOFT.COM
LISTSERV Menu
Log In
Log In
LISTSERV 17.5 Help - BEE-L Archives
LISTSERV Archives
LISTSERV Archives
Search Archives
Search Archives
Register
Register
Log In
Log In

BEE-L Archives

Informed Discussion of Beekeeping Issues and Bee Biology

BEE-L@COMMUNITY.LSOFT.COM

Menu
LISTSERV Archives LISTSERV Archives
BEE-L Home BEE-L Home

Log In Log In
Register Register

Subscribe or Unsubscribe Subscribe or Unsubscribe

Search Archives Search Archives
Options: Use Monospaced Font
Show Text Part by Default
Condense Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Mime-Version:
1.0
Sender:
Informed Discussion of Beekeeping Issues and Bee Biology <[log in to unmask]>
Subject:
Re: Liquifying crystallized honey in 5 gal bucket
From:
Robert Mann <[log in to unmask]>
Date:
Sat, 10 Mar 2001 09:45:51 +1300
In-Reply-To:
<[log in to unmask]>
Content-Type:
text/plain; charset="us-ascii"
Reply-To:
Informed Discussion of Beekeeping Issues and Bee Biology <[log in to unmask]>
Parts/Attachments:
text/plain (33 lines)
> We most certainly
>know the temperature when yeasts are killed.  Any wine maker is familiar with
>the temperature 100F.  We also know the temperature many other contents of
>honey are ruined (Honey  -  E. Crane).

        The processes in question are chemical reactions.  The extent to
which they proceed  -  how much of the reactants get converted to how much
products  -  depends on not only the T but also the t.  Even the crudest
rule of thumb for how much a chemical reaction is promoted by heating must
include an indication of both temp AND time.  In order to begin thinking
about such matters one must form some concept of a T-t combination.
        Taking the matter even further away from simple rules-of-thumb is
the fact that in nearly all actual cases these two influences are not
simply reciprocal so you can't use anything like "double the temp and
that'll let me halve the time".  Few of the responses are linear, so that
doubled time may give, say, quadrupled extent of reaction; dependences on
temp are exponential, but the steepness of the graph differs from one
reaction to another; etc.   This is an area of physical chemistry &
biochemistry in which rules of thumb are very hard to come by.
        What you end up with, where possible, is empirical rules based on a
lot of actual measurements and a margin for safety  e.g. 'all microbes are
killed by steam at 121 C for 20min.' (a common rule of thumb for
autoclaving).  More delicate matters, which are the main interest in
processing honey, are more tricky.

R

-
Robt Mann
consultant ecologist
P O Box 28878   Remuera, Auckland 1005, New Zealand
                (9) 524 2949

ATOM RSS1 RSS2

COMMUNITY.LSOFT.COM CataList Email List Search Powered by LISTSERV